Oatmeal pudding great for cold mornings

Published 5:49 pm, Friday, December 10, 2010

From Joanna James of Weston, this week's cookbook winner, who writes: "This dish is a real winner on a frosty morning and keeps you feeling well-fed for hours. I have made it countless times for decades. Everyone loves it."

Apple-Oatmeal Pudding

Serves 3 to 4

Heat oven to 350 degrees.

Spray a 2 qt. casserole dish with PAM.

Combine in a saucepan:

2 cups milk (nonfat is fat)

1-2 tablespoons butter

1 cup uncooked oatmeal (not instant)

1 large apple, peeled and chopped

1/2 cup raisins

2-3 tablespoons brown sugar (or 2 tablespoons maple syrup)

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Heat pan until milk is warm and butter is melted, stirring frequently to keep ingredients from burning. Pour into prepared baking dish. Bake uncovered for 15 minutes. Stir. Bake another 15 minutes. Put about 3/4 cup dry roasted, unsalted peanuts in a baking pan. Put into the oven the last 10 minutes of cooking time for the pudding. Serve the pudding hot with the peanuts sprinkled over the top. Leftover pudding keeps well in the fridge and can be reheated in the microwave. Store peanuts in a covered jar.